By — August 24, 2026
Harvest 2026: An Early Vintage Takes Shape
Vineyard update by Alec Klobuchar, Viticulturist | August 20, 2026
The aromas of active fermentation are once again perfuming the valley as fruit continues to arrive at wineries throughout the region. Harvest is officially underway – and earlier than most of us have ever experienced. After a fast start to the growing season and yields that are lighter than average, the 2026 vintage has arrived with concentrated fruit, vibrant acidity, and plenty of excitement.
A Fast Start to the Season
An early spring heat wave accelerated growth across our vineyards. Once the heat subsided, temperatures settled into an ideal range for photosynthesis, allowing the vines to grow quickly and steadily. Early budbreak and rapid vine growth often bring an increased risk of frost, but fortunately, we did not experience a single frost day this season.
Bloom Sets the Course
Our unusually early bloom arrived in April, coinciding with periods of rain and variable temperature swings. These conditions disrupted pollination in blocks that were in full bloom, greatly reducing fruit set in several areas. Rain during bloom – or later at bunch closure – can also create favorable conditions for Botrytis and other molds. Fortunately, drying winds followed the rain, and the fruit has remained exceptionally clean. This lighter crop, combined with the season’s early growth, ultimately led to one of our earliest harvests.
A Promising Vintage Takes Shape
Although yields are lighter, the fruit is showing remarkable concentration. Current berry chemistry looks excellent, with higher natural acidity that should bring freshness and balance to the finished wines. It has been a hot summer, but the recent cooler weather has been welcome as we continue making picking decisions and preserving the fruit’s beautiful natural acidity.
Harvest Is in Full Swing
Our harvest began on July 24th with grapes destined for sparkling wine, followed by Ghost Block’s first Sauvignon Blanc pick on August 6th. Today marks our third pick for this wine at MorgaenLee Vineyard. This is a remarkable shift from last year, when we finished harvesting Ghost Block Sauvignon Blanc on September 5th.
This morning’s fruit comes from Block 7, a dry-farmed Sauvignon Blanc planting established in 1978 without an irrigation system. These vines have relied entirely on natural rainfall throughout their lives. While April’s rain presented challenges during bloom, it also replenished the soil profile at an important time. That moisture allowed us to dry-farm our entire acreage this season, something that may not have been possible given the heat that arrived later in the summer.
We have also finished picking Pinot Noir and Chardonnay for Elizabeth Rose. Cinsault, Grenache, and Syrah are scheduled to be harvested this Saturday for the Elizabeth Rose Rosé. We also harvested Albariño for Oakville Winery, my go-to after a long day in the sun!
The People Behind the Vintage
Throughout the growing season, our team tends more than 320,000 individual vines by hand. Each year requires us to adapt, but this one has been especially demanding, both physically and logistically. Our teams have worked on a compressed timeline to ensure every block was ready as the fruit ripened.
I am deeply grateful to everyone at Yount Mill Vineyards and Napa Wine Company for their hard work and flexibility. Napa Wine Company has continued bottling wine while simultaneously processing incoming fruit, which is no easy feat. Through long days and changing schedules, both teams have risen to the challenge.
Every growing season brings its own set of challenges and opportunities, and 2026 has already distinguished itself. We look forward to seeing how this early, concentrated, and vibrant vintage continues to take shape in the vineyard and winery, and eventually in the glass.
FROM VINEYARD TO CELLAR | Alec Klobuchar and our vineyard team make each picking decision in close step with Ghost Block Winemaker Priyanka Dhar French, preserving the freshness, balance, and character of every block.
IT’S IN OUR ROOTS
One Family • Seven Single Vineyards • Three Wine Brands
